Summer Couscous with Monkey puzzle nuts
A variation of a recipe from Hugh's River Cottage Every Day Veg! cook book as featured in the River Cottage Veg TV series.
Prep 5mins Cook 2mins Servs 2
Put the couscous in a bowl and pour over enough boiling water to cover the couscous by about 1cm, put a plate over the bowl and leave to one side.
When the couscous has absorbed all the water add a good glug of olive oil, the zest and juice of a lemon, gently stir the couscous with a fork to fluff it up and coat in the oil and lemon.
Heat a tablespoon of oil in a frying pan and when hot add the courgettes and spring onions, gently cook until softened and have a little colour. Add the garlic and fry for a further minute or two. Add the courgette mix to the couscous, add some seasoning and stir to incorporate.
Heat a tablespoon or so of olive oil in a frying pan, when hot add the monkey nuts.
2-3 Small courgettes, sliced
Bunch spring onions, sliced
1 Clove garlic, very thinly sliced
100g Cherry tomatoes
1 lemon, zest and juice
Salt and pepper
A couple of handfuls of monkey puzzle nuts